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Name: Bombay Monkfish
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 lb Monkfish skinned; 2 ts Lemon juice; 1 pn saffron or tumeric; 1/4 lb Shrimp shelled; Milk to cover; 3 tb Tomato paste; 3/4 c Light cream or single cream; 1/2 ts Curry powder; 1/4 ts Fresh rosemary chopped or; 2 Eggs; salt and pepper to taste

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INGREDIENTS

1 lb Monkfish ; skinned
2 ts Lemon juice
1 pn saffron ; or tumeric
1/4 lb Shrimp ; shelled
Milk ; to cover
3 tb Tomato paste
3/4 c Light cream ; or single cream
1/2 ts Curry powder
1/4 ts Fresh rosemary ; chopped or
2 Eggs
salt and pepper ; to taste

INSTRUCTIONS

Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty french type bread. This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.

NOTES

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Bombay Monkfish

1 lb Monkfish skinned
2 ts Lemon juice
1 pn saffron or tumeric
1/4 lb Shrimp shelled
 Milk to cover
3 tb Tomato paste
3/4 c Light cream or single cream
1/2 ts Curry powder
1/4 ts Fresh rosemary chopped or
2 Eggs
 salt and pepper to taste

Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough  to hold it.  Pour the milk over and place the pan over moderate heat. Bring  to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7  minutes longer, or until the fish is cooked through. When the monkfish is  nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink.  Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size  pieces.    Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary,  saffron and 1/2 cup cream.  Mix in the fish and shrimp and season to taste  with salt and pepper. Turn into 4 individual ramekin dishes and pour an  equal amount of the remaining cream over the top of each dish. Bake for 20  minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty  french type bread.    This is an appetizing and stylish way to start a meal. For a light lunch  dish for two, cook this in one ovenproof dish and serve it with a green  salad and boiled new potatoes.

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Nutrition

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Serving Size: 1 Serving (637g)
Recipe Makes: 4

Calories: 947
Calories from Fat: 683 (72%)

Amt Per Serving		% DV

	Total Fat 75.9g	101 %
	Saturated Fat 42.4g	212 %
	Monounsaturated Fat 22.8g
	Polyunsanturated Fat 4.9g
Cholesterol 808.4mg		249 %
Sodium 698.8mg		24 %
Potassium 1456.1mg		38 %
Total Carbohydrate 20.9g		6 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 19.4g
Protein 48.3g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 947

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